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Toronto’s calling card—its ethnic diversity—offers up a potent mix of cuisines. But with that base, the city’s chefs are now pushing into new territory. Gone are the days of chefs gunning for white linen tablecloths; now pop-up vendors such as Fidel Gastro’s Lisa Marie and Seven Lives Tacos Y Mariscos draw a cult following big enough to open up brick-and-mortar locations.
And it’s not enough to have consistently good food: kitchens are pushed to be creative and embrace food trends. Spanish tapas and Korean fusion have replaced French and Thai as the newest crazes in the city and izakayas are out while ramen is in. Farm-to-table shows no sign of slowing down, with many menus citing the source of their meats and produce. While Toronto is still young as a foodie travel destination, it’s drawing in the crowds, or at a minimum world-famous chefs such as Daniel Boulud and David Chang, who have landed in Toronto with Café Boulud and Momofuku. And as locals will tell you, first come the chefs, then come the savvy foodie travelers, always posting a tweet or photo to Instagram at the city’s newest hot spots.
European bistro meets local forager is the theme at Edulis, where the five- and seven-course tasting menus are devoted to classic rustic dishes. Rough-hewn wood walls and burlap breadbaskets evoke a farmhouse feel, and the soft lighting adds to the intimate atmosphere.
This intimate establishment serves refined, European classic fare made with thought and painstaking care, beautifully presented and delicious on the palate. Warm and friendly staff greet guests inside this modern space with old-world charm; here, the pace is relaxed, and the restaurant’s minimalist kitchen is on full display. Advanced reservations are required for the dining room, where guests partake in the seasonal tasting menu which can be accompanied by thoughtful wine pairings—spots are released mid-month for the coming month. If you’re unable to obtain a coveted dining room reservation, the restaurant’s bar area is open for walk-ins where you can order from a curated à la carte menu.
A culinary tribute to beer, the creative menu here incorporates its star ingredient in every dish, but in subtle and clever ways without causing a malted-flavor overload. Start the hoppy journey with a taster flight of three draft beers, and follow that with a beer-bread pizza made with oatmeal stout or a bowl of mussels in a beer-based broth.
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